Best Baked Stuffed Flounder Recipes

BAKED STUFFED FLOUNDER

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm.
• Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm.
• If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.

BAKED STUFFED FLOUNDER WITH CHEESE SAUCE

Steps:

• Pre-heat oven to 350 degrees.
• Filling:.
• In medium pan melt butter over low heat. Saute onion with salt to sweat onion, until translucent.
• Add garlic and cook for 1 minute.
• Add spinach and lemon zest and cook until heated through.
• Add parsley and stir through.
• Remove from heat and keep warm.
• Sauce:.
• Place cream and wine in saucepan over medium heat and bring to gentle simmer.
• Gradually add grated cheese and stir until melted. Remove from heat and keep warm.
• Spread cooked rice evenly in a 2 &1/2 qt casserole dish.
• Season fish fillets with additional salt and the pepper.
• Divide the spinach mixture evenly among the fillets.
• Roll up fillets and place seam side down on the cooked rice.
• Pour cheese sauce over all.
• Bake, uncovered for 25 minutes. Let rest for 5 minutes before serving.
• Note: Serving size is approximate. The original recipe said "serves 4-6".

BAKED STUFFED FLOUNDER RICARDO

Steps:

• In a large bowl, combine bread crumbs, 1 teaspoon nutmeg, sage, celery, onion, and salt an pepper; mix well. Beat egg slightly, and mix into the stuffing.
• Spread stuffing on each fillet, roll up, and secure with toothpicks. Stand fillets up in a 2 quart casserole.
• Stir together cream and sherry in a small bowl. Pour over fillets. Sprinkle with cheese.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove from oven. Serve stuffed fillets with cream sauce. Sprinkle lightly with nutmeg, place a pat of butter or margarine on each fillet, and garnish with parsley.
• If the sauce needs thickening, pour it into a small saucepan. Stir in 2 to 3 tablespoons flour, and cook over low heat for 5 minutes.

BAKED STUFFED FLOUNDER

Steps:

• Preheat oven to 350 degrees.
• Melt the butter in a medium saute pan over low heat.
• Add the onion and a pinch of salt and saute until translucent.
• Add the garlic and saute for another minute.
• Add the spinach and lemon zest and cook until just heated through.
• Season with salt and pepper.
• Add parlsey and stir to combine.
• Remove from heat and keep warm.
• Combine the heavy cream and wine into a saucepan over medium heat.
• Once the mixture begins to simmer, gradually add the cheese a little at a time so you don't get clumps.
• Once all the cheese is melted into the sauce, set aside and keep warm.
• If the fillets are large - cut them in half.
• Season each filet on both sides with salt and pepper.
• Divide the spinach mixture evenly among the fillets and roll the fish around the mixture.
• Place the rice into a 2 1/2 quart casserole dish and spread evenly.
• Place each roll on top of the rice, seam-side down.
• Pour the cheese sauce over entire dish and bake for 25 minutes.
• Allow to cool for 5 minutes before serving.

BAKED STUFFED FLOUNDER

Steps:

• Preheat the oven to 350 degrees F. In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm. Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm. If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.